LIGHTER MEALS

I created this recipe using left overs from a dinner party. We still had some un-marinated steak and I wanted to eat a little cleaner the following day. This recipe can easily be adapted for those of you who are vegetarian and dairy-intolerant. At the end of the recipe, you will be able to find substitutes ingredients for the beef and the feta cheese.

Tip: To steam or boil sweet potatoes a little faster, prick the sides with a folk before you start cooking them. For convenience, I tend to prepare a batch in one go to last at least 3 days in the fridge. When I feel like having unprocessed carbs, I just take out one out and cut a few slices as I find the sweet potatoes incredibly filling. If I want the slices warmed up, I opt for a pan-frying each slice quickly in a little olive oil. ).

A) Prepare salad and meatBelgian endives - separate the individual leaves. Leave in long stripsMushrooms - Trim stems. Cut into slicesLebanese cucumber - cut on the bias and slice into small match sticksSweet potatoes - leave skins on. Steam or boil till cooked (about 30 minutes). Set aside to cool. When cool, cut into rounds, about an inch thickSteaks - take out of fridge 20 minutes before cooking. Heat a skillet. (To test that that the skillet is hot enough, sprinkle water onto skillet. If it is hot enough, it will sizzle and evaporate to steam almost immediately.) Place a little olive oil into the pan. Place steaks on top. Season with salt and pepper to taste. For a good sear, wait for 3 minutes before turning the steak over. Sear on the other side. Cover with lid for another 3 minutes. Turn off fire. Lift lid and flip steak over. Leave to cook for another 1 minute. Remove to a plate and leave to cook. Allow to rest for 5 minutes. When cool, cut into thin slices. (If you prefer your steak more well-done, cook on each side for an extra 1 to 2 minutes)

B) Prepare dressingPlace olive oil, feta cheese and lemon juice into a blender. Add a little salt and pepper. Blend at medium speed. Remove and taste. Add more salt or pepper as needed.

C) Assemble and plate saladTake a spoon of the thick dressing. Place at the side of the plate. Use back of the spoon to make a swirl along the side of the plate (should resemble a crescent moon). Place three rounds of the sweet potatoes on the base of the plate. Scatter endives, mushrooms and cucumbers on top. Next, place 1/4 of the steak strips on the salad. You can stack these up. Finish with a sprinkle of whole cilantro leaves and drizzle with a little extra virgin olive oil.

D) Vegetarian, Dairy-free alternativesVegetarian: replace the beef with GMO-free soya bean cake (the firmer, heavier kind). Cut into thick slices and pan-sear in a little olive oil. (If you have a griddle pan, you can create a nice charcoal-like char!) Diary intolerant: replace the feta-cheese with 16 cashews